As part of our Dine With Us series London based food writer Mizue Kanazawa
shares a versatile dish perfect for the entertaining season ahead.
Equally delicious served hot or cold, this dish works beautifully as an appetiser,
starter or main.
This elevated Teriyaki Chicken recipe makes a wonderful Christmas dish. Served with a radish and spring onion garnish and lightly pickled radish on the side, it’s the extras that make this extra special so it’s worth spending a little time on the presentation.
Serves 2-4 depending on portion size.
Ingredients:
• 4 chicken legs
• 50ml sake
• 100ml soy sauce
• 100g golden syrup
• 4 medium onions, sliced
• 2 cloves of garlic, chopped
• 30g ginger, finely julienned
For the topping:
• 4 spring onions
• 4 radishes
• Pink peppercorns
For the pickled radish garnish:
• 8 radishes
• 1 tbsp sushi vinegar
Instructions:
- Score the skin of the chicken leg, turn it over and make slits in the meat
around the bone.
- Place the chicken legs in an oven proof dish and marinate them with the sake,
soy sauce, golden syrup, onion, garlic and ginger. Leave for a few hours or
overnight in the fridge.
- Before roasting, leave the chicken at room temperature for 1 hour. Preheat
the oven to 240℃ / 220℃ fan / gas mark 9. Place the chicken, skin sound
down, in the teriyaki marinade. Place in the oven and cook for 20 mins then
turn and cook for another 20 mins or until they are cooked and golden brown.
- While the chicken is roasting, prepare the topping. Cut the spring onion into
4cm lengths and shred the skins after removing the core. Soak the spring
onion and julienned radish in cold water for 5 mins then drain, pat dry with
kitchen paper and chill in fridge until serving.
- For the garnish, mix the sliced radishes with the sushi vinegar and let them
soak for 10 mins. Drain before serving.
-To serve, place the chicken on a plate and pour the onion and the remaining
sauce on top. Place the shredded radish and spring onion on top and sprinkle
with the pink peppercorns. Serve with the lightly pickled radish garnish on the
side.
